People Drying
Fruit
| PRODUCT | PREPARATION | EMPLOYMENT | TIME AND SCHEDULE |
|---|---|---|---|
| APRICOCKS | Half and stoned. Possible tendency to browning with very ripe fruit, although without compromising the intense flavour. | Also for consumption direct or for preparing cakes or compositions in trays, baskets, etc. | t4/t5 48/60 h depending on size |
| ANANAS | Peel and cut into 6-8 mm thick slices; turn from time to time so that they do not stick to the bottom. Very watery so long drying, excellent result in terms of intensity of fragrance and aroma. | For direct consumption, also for fruit salad and compositions. | t4 24 h |
| ORANGES | Not too mature, into slices of about 5 mm. They tend to stick to the bottom of the basket. | Perfect for decorating cakes, dishes and artwork, especially Christmas, pulverised as flour or whipped and dried into wafers for snacks, wraps and desserts. | P4 18/24 h |
| BANANAS | In slices or pieces. They stick easily to the bottom and to each other. They tend to brown but retain an intense flavour. They remain soft and a a bit sticky because they are very sugary. | Excellent for direct consumption, for snacks and refreshments. A concentrate of taste and substance particularly appreciated by children. | P1 18/24 h |
| PERSIMMON | In thin slices (5-6 mm). Apple persimmons are excellent, sweet even if still hard. Also dry the other qualities before they become tender. They lose their characteristic astringency. If too ripe, blend and dry to a puree. | Excellent for direct consumption and also for various compositions. They retain a beautiful colour. When blended into a puree, perfect for desserts and tasty snacks. | P2 |
| CHERRIES | Halved and pitted, they intensify the aroma and fragrance. | Perfect for herbal teas, pout pourri, sweets of all kinds. | P1/t4 |
| KIWI | Peel and cut into 6-8 mm slices or cut 4 slices lengthwise from a whole fruit; stretch and shake so they do not stick. They retain a discrete colour. Intense and astringent taste. | It is best eaten directly with other fruit or in fruit salad after tempering; excellent for compositions. | P2 |
| FIGS | Split in half, preferably choosing them well ripe, dry and not too big. | For direct consumption and as an ingredient in desserts or fruit salads. In pieces for compositions. | t4/t5 48/60 h depending on size |
| APPLES | Sliced 5-6 mm thick, whole or after removing the core and skin. | Direct consumption, for cakes or baskets. Delicious when half dipped in melted chocolate and left to dry. Very rich in fibre, especially if dried with the peel. | P2 |
| PEARS | Like apples. Small and sweet varieties can also be dried split in half. | Excellent for direct consumption and for desserts, fruit salads and various compositions. | P2 sliced t4 in half |
| PEACHES AND NECTARINES | In halves if small, slices or wedges if larger. Shake them often. | Good for direct consumption. | P1/t4 |
| PRUNES | Split in half and pitted or whole after soaking for 30-60 seconds in boiling water (with increased drying time). | Direct consumption or for desserts and artistic compositions. Boiled for a few minutes in a little water, they are mildly laxative. | t4/t5 30/48 h depending on size, P6 until completely dry, if whole |
| GRAPE | Slow drying due to very impermeable skin. Accelerate by splitting the grapes in half or thinning the bunch. | For all uses, from sultanas to direct consumption. | t4 36/48 h |
English 
Italian 
German 
French 
Spanish 
Hungarian 
Romanian 
Lithuanian 
Slovenian 
Dutch 
Swedish 
Czech 
Slovak